• 1 ½ cups (190g) all-purpose flour
• 1 tsp baking soda
• ½ tsp baking powder
• ½ tsp salt
• 1 ½ tsp ground cinnamon
• ½ tsp ground nutmeg
• 1 cup (200g) granulated sugar
• ½ cup (100g) brown sugar
• ¾ cup (180ml) vegetable oil
• 3 large eggs
• 3–4 medium carrots
• ½ cup (50g) chopped walnuts
• 8 oz (225g) cream cheese
• ¼ cup (57g) unsalted butter
• 2 cups (240g) powdered sugar
• 1 tsp vanilla extract

Preheat oven to 350°F (175°C). Grease and flour a round cake pan or line it with parchment paper.

In a bowl, whisk together the flour, baking soda, baking powder, salt, cinnamon and nutmeg.

In a large bowl, beat the granulated sugar, brown sugar, and oil until combined. Add the eggs one at a time, mixing well after each. Stir in the vanilla extract.

Gradually add the dry ingredients to the wet mixture, mixing just until combined. Fold in the grated carrots, and nuts.

Pour the batter into the prepared pan and smooth the top. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cake cool in the pan for 10 minutes, then transfer it to a wire rack to cool completely.

Beat the cream cheese and butter together until smooth. Gradually add the powdered sugar and vanilla extract. Beat until creamy and fluffy.

Once the cake is completely cool, spread the frosting evenly over the top. You can also pipe it for a decorative touch!

Slice and enjoy!

• 1 ¾ cups (220g) all-purpose flour
• 2 cups (400g) granulated sugar
• ¾ cup (75g) unsweetened cocoa powder
• 1 ½ tsp baking powder
• 1 ½ tsp baking soda
• 1 tsp salt
• 2 large eggs
• 1 cup (240ml) whole milk
• ½ cup (120ml) vegetable oil
• 2 tsp vanilla extract
• 1 cup (240ml) boiling water
• 1 cup (170g) chopped chocolate or chocolate chips
• ½ cup (120ml) heavy cream
• 2 tbsp unsalted butter

Preheat oven to 175°C. Grease and flour a round cake pan or line it with parchment paper.

In a large bowl, whisk together the flour, sugar, cocoa powder, baking powder, baking soda, and salt.

Add the eggs, milk and oil. Mix on medium speed for 2 minutes until smooth.

Slowly pour in the boiling water while mixing. The batter will be thin—this is normal!

Divide the batter evenly between the prepared pan. Bake for 30–35 minutes, or until a toothpick inserted into the center comes out clean.

Let the cakes cool in the pans for 10 minutes, then transfer them to a wire rack to cool completely.

While the cake cools, heat the heavy cream in a saucepan over medium heat until it just begins to simmer. Pour the hot cream over the chocolate chips in a heatproof bowl. Let it sit for 2 minutes, then whisk until smooth. Stir in the butter and vanilla extract until glossy and fully combined. Let it cool slightly to thicken.

Once the cakes are completely cool, spread a layer of ganache between them. Then, pour the remaining ganache over the top and let it drip down the sides. Garnish with chocolate shavings or cocoa powder if desired.

• 200 grams plain flour
• 150 grams unsalted butter
• 150 grams caster sugar
• 3 large eggs
• 100 grams Greek yoghurt
• 1.5 teaspoons baking powder
• 1 pinch pinch of salt
• 1 teaspoons vanilla extract
• 1 zested lemon
• 4 ripe figs
• 120 grams fresh blueberries

Preheat the oven to 175°C. Grease and line a round cake tin. Beat 150 grams unsalted butter, softened and 150 grams caster sugar together until pale and fluffy, about 4 minutes.

Add 3 large eggs one at a time, beating well after each addition. Stir in 1 teaspoons vanilla extract and 1 lemon, zested.

Fold in 200 grams plain flour, 1.5 teaspoons baking powder and 1 pinch pinch of salt alternating with 100 grams Greek yoghurt, until just combined and smooth. Do not overmix.4

Put the 120 grams fresh blueberries into the batter. Pour into the prepared tin and smooth the top. Arrange the 4 ripe figs, quartered cut side up over the surface, pressing in lightly. Scatter the remaining 120 grams fresh blueberries over the top.

Drizzle 2 tablespoons honey for topping over the top for a golden, caramelised finish. Bake for 45 minutes until golden and a skewer inserted in the centre comes out clean. Leave to cool in the tin for 10 minutes before turning out.

• 200 grams plain flour
• 150 grams unsalted butter
• 160 grams light brown sugar
• 3 large eggs
• 100 grams Greek yoghurt
• 1.5 teaspoons baking powder
• 30 grams cocoa powder
• 1 pinch pinch of salt
• 1 teaspoons vanilla extract
• 150 grams fresh blueberries
• 100 grams dark chocolate roughly chopped
• 80 grams mixed nuts (walnuts, hazelnuts, pecans), roughly chopped

Preheat the oven to 175°C. Grease a round cake tin. Beat 150 grams unsalted butter, softened and 160 grams light brown sugar together until pale and fluffy, about 4 minutes.

Add 3 large eggs one at a time, beating well after each addition. Stir in 1 teaspoons vanilla extract.

In a separate bowl, combine 200 grams plain flour, 1.5 teaspoons baking powder, 30 grams cocoa powder and 1 pinch pinch of salt. Put the dry ingredients into the wet mixture alternating with 100 grams Greek yoghurt until just smooth.

Put in most of the 150 grams fresh blueberries, most of the 100 grams dark chocolate, roughly chopped and half of the 80 grams mixed nuts (walnuts, hazelnuts, pecans), roughly chopped into the batter, saving some of each for the top.

Pour the batter into the prepared tin and smooth the top. Scatter the remaining 150grams fresh blueberries, 100 grams dark chocolate, roughly chopped and 80 grams mixed nuts (walnuts, hazelnuts, pecans), roughly chopped over the surface. Bake for 45 minutes until a skewer inserted in the centre comes out clean. Enjoy!

• 300 grams plain flour
• 150 grams of cubed unsalted butter
• 50 grams icing sugar
• 1 large egg
• 2 tablespoons cold water
• 1 pinch pinch of salt
• 200 grams apricot jam
• 200 grams apple and cinnamon jam

In a large bowl, mix 150 grams unsalted butter, cold and cubed into 300 grams plain flour, 50 grams icing sugar and 1 pinch of salt with your fingertips until the mixture resembles breadcrumbs. Add 1 large egg and 2 tablespoons cold water and bring together into a smooth dough. Wrap in cling film and chill for 30 minutes.

Preheat the oven to 180°C. Divide the dough into two thirds and one third. Roll out the larger portion on a lightly floured surface and line a pie tin, letting the edges overhang slightly. Chill for 10 minutes.

Spoon 200 grams apricot jam onto one half of the pastry base and 200grams apple and cinnamon jam onto the other half, keeping them divided. The two jams should sit side by side for the bicolour effect.

Roll out the remaining pastry and cut into strips or use a cutter for decorative shapes. Arrange over the filling. Trim and crimp the edges.

Bake for 35 minutes until the pastry is deep golden. Enjoy 🙂

• 200 grams Greek yoghurt
• 2 tablespoons dark chocolate chips
• 3 medjool dates
• 0.5 teaspoons cinnamon
• 1 teaspoons orange zest
• 1 tablespoons honey
• 1 tablespoons orange marmalade

Stir 0.5 teaspoons cinnamon and 1 teaspoons orange zest into 200 grams Greek yoghurt until well combined and fragrant.

Spoon half the yoghurt into the glass. Add a layer of 3 pitted and chopped medjool dates and a spoonful of 1 tablespoons orange marmalade.

 Spoon the remaining yoghurt over the top. Scatter 2 tablespoons dark chocolate chips over the surface.

Drizzle with 1 tablespoons honey and finish with a little extra 1 teaspoons orange zest and a pinch of 0.5 teaspoons cinnamon. Store in the fridge for a couple of hours before enjoying it 🙂